Fairfax County General :
Fairfax Underground
Welcome to Fairfax Underground, a project site designed to improve communication among residents of Fairfax County, VA. Feel free to post anything Northern Virginia residents would find interesting.
Welcome to Fairfax Underground, a project site designed to improve communication among residents of Fairfax County, VA. Feel free to post anything Northern Virginia residents would find interesting.
Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
Pink Slime
()
Date: March 27, 2012 09:43AM
FCPS: So Long, 'Pink Slime'
As national outcry over ammonia-treated beef continues, county schools say they'll replace hamburgers served in schools next month.
By Erica R. Hendry
March 23, 2012
http://annandale.patch.com/articles/so-long-pink-slime-fcps-to-nix-beef-patties
Amidst a national outcry over U.S. Department of Agriculture plans to purchase ammonia-treated ground beef for national school lunch programs, Fairfax County Public Schools has plans of its own to kiss the substance — dubbed "pink slime" — goodbye.
While FCPS does not receive beef products from the USDA, schools spokesman John Torre said the beef patties sold to county schools by another vendor do contain Lean Finely Textured Beef (LFTB), the "waste" meat and fat that is often ground and turned into processed meat products or combined with higher quality meat to make low-fat ground beef.
Because beef trim is often filled with E. Coli and salmonella, it's treated with ammonium hydroxide, creating "pink slime," a term coined by some scientists who claim the resulting product "isn't really beef."
Torre said the school district plans to finish off its current inventory of the patties — the only product with LFTB served by FCPS — and then serve 100 percent beef hamburger patties, a switch that will likely take effect across the county in mid-April.
Penny E. McConnell, director of food and nutrition services, wrote in a letter to parents this week that manufacturers are not required to list LFTB on their product ingredient lists.
"Just like any parent buying food at a grocery store or a restaurant, schools rely on the federal government to inspect and certify the safety of the foods they purchase. The U.S. Department of Agriculture (USDA), after consultation with the Food and Drug Administration, has determined that the use of ammonium hydroxide in the processing of LFTB is safe," McConnell wrote, which is why the schools have until now served the hamburger patties that include it.
The department contacted all providers of its beef products; Don Lee Farms, which sells the system its hamburger patties, was the only manufacturer who said it used the substance.
For the complete letter and table of beef products and suppliers, click on the media player above.
The hamburgers were a driving symbol used by Real Food For Kids, a grassroots group advocating for more whole, fresh foods in schools, to argue the county's food offerings need an overhaul: The hamburger patty currently served has 33 ingredients.
"Why not just beef?" they've asked for the past year.
The upcoming switch is a big step forward in food reform, Real Food For Kids member and Vienna parent JoAnne Hammermaster said.
"Ammonium hydroxide — I don't think there's one parent that you can find in Fairfax County that would agree to go ahead and keep that in the beef," Hammermaster said. "[The switch] is a very positive thing. We’re very excited."
In response to cries across the country against the product — including a petition that had nearly 250,000 signatures Thursday night — the USDA said this week it will offer schools two types of ground meat to serve students.
The change comes as the schools' Food Services department prepares to undergo an independent assessment and analysis.
As part of its proposed fiscal year 2013 budget, the school board voted in February to fund a $200,000 consultant study of ways to make FCPS school food healthier, led by an independent consultant.
The funds come from the Food and Nutrition Services budget, which is separate from FCPS' operating fund.
Torre could not confirm where the system is in that process, but Hammermaster, whose group gave early input into what the system should look for in a consultant, said she believes the system has nearly completed (or is preparing to send out) a request for proposal.
"Food Services is run very well right now. A lot of school districts struggle in their food services, so now the question is, how do we transition to selling more fresh, whole foods, and are there some ways we can start doing some of that here rather than bringing it in from elsewhere?" Hammermaster said.
Among the questions the group has had about the system: why the schools' department can't reduce the additives found in other products; why it can't replace alternatives to processed, packaged foods — like grilled cheese wrapped and heated in plastic — with things like real cheese sandwiched by two slices of fresh bread; and how it might take advantage of local farmers, who have offered their crops to area schools for food preparation.
Some of those farmers, including Chris and Sara Guerre of Maple Avenue Market, have given produce to Arlington County Public Schools for at least the past year.
"We need an assessment to tell us how to do that," Hammermaster said. "It's not an easy process and it takes a lot of time. That's why we think the assessment will help us plan and guide us one, three, five years down the road."
Schools aren't the only ones affected by the "pink slime." The Huffington Post reported the beef is mixed into 70 percent of the ground beef sold at grocers around the country; meat-packers and other stores aren't required to label it LFTB, however, because the USDA still recognizes it as meat.
Giant Food announced Thursday it was working to convert its fresh and frozen store brand beef products to those that do not contain LFTB, though LFTB is "safe and in compliance with all USDA standards for lean beef," said a spokeswoman for Giant's Landover, Md., office, which oversees the chain's supermarket locations in the Greater Washington, D.C. area.
She said the stores believe it will take a few weeks to sell the current inventory of fresh and frozen products. Stores will post signs in the meat departments letting customers know when their fresh ground beef is LFTB-free, she said.
Giant also offers Certified Angus Beef, Nature’s Promise, and Laura’s Lean beef products, all of which are free of the substance.
Attachments:
As national outcry over ammonia-treated beef continues, county schools say they'll replace hamburgers served in schools next month.
By Erica R. Hendry
March 23, 2012
http://annandale.patch.com/articles/so-long-pink-slime-fcps-to-nix-beef-patties
Amidst a national outcry over U.S. Department of Agriculture plans to purchase ammonia-treated ground beef for national school lunch programs, Fairfax County Public Schools has plans of its own to kiss the substance — dubbed "pink slime" — goodbye.
While FCPS does not receive beef products from the USDA, schools spokesman John Torre said the beef patties sold to county schools by another vendor do contain Lean Finely Textured Beef (LFTB), the "waste" meat and fat that is often ground and turned into processed meat products or combined with higher quality meat to make low-fat ground beef.
Because beef trim is often filled with E. Coli and salmonella, it's treated with ammonium hydroxide, creating "pink slime," a term coined by some scientists who claim the resulting product "isn't really beef."
Torre said the school district plans to finish off its current inventory of the patties — the only product with LFTB served by FCPS — and then serve 100 percent beef hamburger patties, a switch that will likely take effect across the county in mid-April.
Penny E. McConnell, director of food and nutrition services, wrote in a letter to parents this week that manufacturers are not required to list LFTB on their product ingredient lists.
"Just like any parent buying food at a grocery store or a restaurant, schools rely on the federal government to inspect and certify the safety of the foods they purchase. The U.S. Department of Agriculture (USDA), after consultation with the Food and Drug Administration, has determined that the use of ammonium hydroxide in the processing of LFTB is safe," McConnell wrote, which is why the schools have until now served the hamburger patties that include it.
The department contacted all providers of its beef products; Don Lee Farms, which sells the system its hamburger patties, was the only manufacturer who said it used the substance.
For the complete letter and table of beef products and suppliers, click on the media player above.
The hamburgers were a driving symbol used by Real Food For Kids, a grassroots group advocating for more whole, fresh foods in schools, to argue the county's food offerings need an overhaul: The hamburger patty currently served has 33 ingredients.
"Why not just beef?" they've asked for the past year.
The upcoming switch is a big step forward in food reform, Real Food For Kids member and Vienna parent JoAnne Hammermaster said.
"Ammonium hydroxide — I don't think there's one parent that you can find in Fairfax County that would agree to go ahead and keep that in the beef," Hammermaster said. "[The switch] is a very positive thing. We’re very excited."
In response to cries across the country against the product — including a petition that had nearly 250,000 signatures Thursday night — the USDA said this week it will offer schools two types of ground meat to serve students.
The change comes as the schools' Food Services department prepares to undergo an independent assessment and analysis.
As part of its proposed fiscal year 2013 budget, the school board voted in February to fund a $200,000 consultant study of ways to make FCPS school food healthier, led by an independent consultant.
The funds come from the Food and Nutrition Services budget, which is separate from FCPS' operating fund.
Torre could not confirm where the system is in that process, but Hammermaster, whose group gave early input into what the system should look for in a consultant, said she believes the system has nearly completed (or is preparing to send out) a request for proposal.
"Food Services is run very well right now. A lot of school districts struggle in their food services, so now the question is, how do we transition to selling more fresh, whole foods, and are there some ways we can start doing some of that here rather than bringing it in from elsewhere?" Hammermaster said.
Among the questions the group has had about the system: why the schools' department can't reduce the additives found in other products; why it can't replace alternatives to processed, packaged foods — like grilled cheese wrapped and heated in plastic — with things like real cheese sandwiched by two slices of fresh bread; and how it might take advantage of local farmers, who have offered their crops to area schools for food preparation.
Some of those farmers, including Chris and Sara Guerre of Maple Avenue Market, have given produce to Arlington County Public Schools for at least the past year.
"We need an assessment to tell us how to do that," Hammermaster said. "It's not an easy process and it takes a lot of time. That's why we think the assessment will help us plan and guide us one, three, five years down the road."
Schools aren't the only ones affected by the "pink slime." The Huffington Post reported the beef is mixed into 70 percent of the ground beef sold at grocers around the country; meat-packers and other stores aren't required to label it LFTB, however, because the USDA still recognizes it as meat.
Giant Food announced Thursday it was working to convert its fresh and frozen store brand beef products to those that do not contain LFTB, though LFTB is "safe and in compliance with all USDA standards for lean beef," said a spokeswoman for Giant's Landover, Md., office, which oversees the chain's supermarket locations in the Greater Washington, D.C. area.
She said the stores believe it will take a few weeks to sell the current inventory of fresh and frozen products. Stores will post signs in the meat departments letting customers know when their fresh ground beef is LFTB-free, she said.
Giant also offers Certified Angus Beef, Nature’s Promise, and Laura’s Lean beef products, all of which are free of the substance.
Attachments:
Grocery Stores Pulling 'Pink Slime' - Some are pulling the lean finely textured beef, others never carried it.
Posted by:
USDA approved Ooze
()
Date: March 27, 2012 09:49AM
Grocery Stores Pulling 'Pink Slime'
Grocery store chains have recently spoken out on their ground beef standards. Some are pulling the lean finely textured beef, others never carried it.
By Lauren Jost
March 23, 2012
http://annandale.patch.com/articles/grocery-stores-pulling-clarifying-pink-slime
Despite the USDA and American Meat Industry's stance that boneless meat beef trimmings (BLBT), or "pink slime," is safe, many supermarkets have decided to stop selling the product.
Nationally, there has been wildfire around grocery stores that carry Lean Finely Textured Beef (LFTB) after a former United States Department of Agriculture scientist said that 70 percent “of the ground beef we buy at the supermarket contains something he calls 'pink slime,'" according to an ABC report.
LFTB, the hot topic of late, is "waste" meat and fat that is often ground and turned into processed meat products or combined with higher quality meat to make low-fat ground beef.
Because beef trim is often filled with E. Coli and salmonella, it's treated with ammonium hydroxide, creating "pink slime," a term coined by some scientists who claim the resulting product "isn't really beef."
Grocery stores are now rolling out releases making statements that they are pulling the beef from their shelves or reiterating that they never offered it in the first place.
Here’s what the grocery store companies are saying:
Wegmans: “Wegmans is not removing these products from sale. We will transition to ground beef without lean finely textured beef, as soon as its available from our supplier. That timeline is now being determined.”
Giant: Giant Food announced Thursday it was working to convert its fresh and frozen store brand beef products to those that do not contain LFTB, though LFTB is "safe and in compliance with all USDA standards for lean beef."
BJ’s: "Beginning April 7, BJ’s will only offer fresh ground meat that is boneless lean beef trimmings-free. BLBT-free frozen ground beef will be available by April 20. All ground beef ground in-club does NOT contain any BLBT. BJ’s will continue to offer fresh all-natural NatureSource ground beef and frozen Earth’s Pride ground beef which are and have always been BLBT free."
Walmart/Sam’s Club: “As a result of customer and member feedback, Walmart and Sam’s Club will begin offering fresh ground beef that does not contain lean finely textured beef (LFTB). We are working aggressively with our suppliers to have new offerings in our stores and clubs as quickly as possible. As these products become available, associates in our meat department and at our customer service desks will share updates with customers who inquire.”
Harris Teeter: "Harris Teeter's own brand suppliers do not use ‘pink slime’ in any Harris Teeter Brands ground beef including Harris Teeter Naturals, Rancher and Angus ground beef products."
Whole Foods: "We have never sold pink slime and never will. Our store has no artificial colors, sweeteners or preservatives,” said Katie Wolffe from Whole Foods Vienna.
Shoppers Food: “We are currently working with our suppliers to ensure a smooth transition to this new policy. All current beef products in our stores meet strict safety and quality standards approved by the U.S. Department of Agriculture.”
Safeway: “Our customers’ concerns matter to us, which is why our meat departments will no longer purchase fresh ground beef or frozen ground beef patties that contain lean, finely textured beef.”
Food Lion: "Food Lion has made the decision to no longer carry fresh ground beef products that contain lean finely textured beef (LFTB) or boneless lean beef trimmings (BLBT), as a result or our customers' feedback. We are currently working with our suppliers on a transition plan based on product availability."
Fresh Market: “We just want to let you know that The Fresh Market has never and will never use any kind of slime in our ground beef. In fact, we offer a Ground Beef Guarantee that no other retailer can match.”
Costco: According to this NPR article, Costco’s beef never contained LFTB.
Trader Joe's: "Our ground beef is 100 percent pure beef with nothing added."
Vienna Patch editor Erica Hendry contributed to this article.
Grocery store chains have recently spoken out on their ground beef standards. Some are pulling the lean finely textured beef, others never carried it.
By Lauren Jost
March 23, 2012
http://annandale.patch.com/articles/grocery-stores-pulling-clarifying-pink-slime
Despite the USDA and American Meat Industry's stance that boneless meat beef trimmings (BLBT), or "pink slime," is safe, many supermarkets have decided to stop selling the product.
Nationally, there has been wildfire around grocery stores that carry Lean Finely Textured Beef (LFTB) after a former United States Department of Agriculture scientist said that 70 percent “of the ground beef we buy at the supermarket contains something he calls 'pink slime,'" according to an ABC report.
LFTB, the hot topic of late, is "waste" meat and fat that is often ground and turned into processed meat products or combined with higher quality meat to make low-fat ground beef.
Because beef trim is often filled with E. Coli and salmonella, it's treated with ammonium hydroxide, creating "pink slime," a term coined by some scientists who claim the resulting product "isn't really beef."
Grocery stores are now rolling out releases making statements that they are pulling the beef from their shelves or reiterating that they never offered it in the first place.
Here’s what the grocery store companies are saying:
Wegmans: “Wegmans is not removing these products from sale. We will transition to ground beef without lean finely textured beef, as soon as its available from our supplier. That timeline is now being determined.”
Giant: Giant Food announced Thursday it was working to convert its fresh and frozen store brand beef products to those that do not contain LFTB, though LFTB is "safe and in compliance with all USDA standards for lean beef."
BJ’s: "Beginning April 7, BJ’s will only offer fresh ground meat that is boneless lean beef trimmings-free. BLBT-free frozen ground beef will be available by April 20. All ground beef ground in-club does NOT contain any BLBT. BJ’s will continue to offer fresh all-natural NatureSource ground beef and frozen Earth’s Pride ground beef which are and have always been BLBT free."
Walmart/Sam’s Club: “As a result of customer and member feedback, Walmart and Sam’s Club will begin offering fresh ground beef that does not contain lean finely textured beef (LFTB). We are working aggressively with our suppliers to have new offerings in our stores and clubs as quickly as possible. As these products become available, associates in our meat department and at our customer service desks will share updates with customers who inquire.”
Harris Teeter: "Harris Teeter's own brand suppliers do not use ‘pink slime’ in any Harris Teeter Brands ground beef including Harris Teeter Naturals, Rancher and Angus ground beef products."
Whole Foods: "We have never sold pink slime and never will. Our store has no artificial colors, sweeteners or preservatives,” said Katie Wolffe from Whole Foods Vienna.
Shoppers Food: “We are currently working with our suppliers to ensure a smooth transition to this new policy. All current beef products in our stores meet strict safety and quality standards approved by the U.S. Department of Agriculture.”
Safeway: “Our customers’ concerns matter to us, which is why our meat departments will no longer purchase fresh ground beef or frozen ground beef patties that contain lean, finely textured beef.”
Food Lion: "Food Lion has made the decision to no longer carry fresh ground beef products that contain lean finely textured beef (LFTB) or boneless lean beef trimmings (BLBT), as a result or our customers' feedback. We are currently working with our suppliers on a transition plan based on product availability."
Fresh Market: “We just want to let you know that The Fresh Market has never and will never use any kind of slime in our ground beef. In fact, we offer a Ground Beef Guarantee that no other retailer can match.”
Costco: According to this NPR article, Costco’s beef never contained LFTB.
Trader Joe's: "Our ground beef is 100 percent pure beef with nothing added."
Vienna Patch editor Erica Hendry contributed to this article.
Re: Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
res
()
Date: March 27, 2012 11:07AM
Well, you get what you pay for. The quality stores never had meat with the pink slime. Costco, Fresh Market, Whole Foods, Trader Joe's. I'm surprised about Wegmens being slow to adopt.
Statement Of the American Meat Institute About Impact of 'Pink Slime' Scare Campaign
Posted by:
The Dharma Initiative
()
Date: March 27, 2012 11:14AM
Statement Of the American Meat Institute About Impact of 'Pink Slime' Scare Campaign
Monday, March 26, 2012
http://chicagoist.com/2012/03/09/american_meat_institute_pink_slime.php
Attribute Statement to AMI President J. Patrick Boyle
March 26, 2012, Washington, D.C. --“Congratulations, ABC World News. Your relentless coverage and uninformed criticism of a safe and wholesome beef product has now delivered a hook for yet another nightly news broadcast.
Today, a three-week war waged on a beef product called lean finely textured beef came to a painful head as hundreds of people lost their jobs when one of the primary processors shuttered three plants. While lean finely texture beef was given a catchy and clever nickname in 'pink slime,' the impact of alarming broadcasts about this safe and wholesome beef product by Jamie Oliver, ABC News and others are no joke to those families that are now out of work.
Lean finely textured beef has been processed for two decades, blended into ground beef at very low levels to enhance the leanness of ground beef and safely consumed. But the frenzy of misinformation that has swirled during the last several weeks gives new meaning to Winston Churchill’s great quote, 'A lie gets half way around the world before the truth has a chance to get its pants on.'
Those who have tried to inject reason and facts -- many of whom are from the meat science community and in the best position to deliver accurate information -- have been attacked as so-called 'slimewashers' because their characterization is different from the popular misconceptions.
We’ve said it before and we’ll say it one more time: Lean finely textured beef is a safe and nutritious beef product that has been used for two decades. It is produced according to U.S. Department of Agriculture (USDA) rules and under USDA inspection. USDA’s confidence in the product is evidenced by the fact that it buys the product for its feeding programs. Its safety and wholesomeness is further bolstered by support from leaders in the consumer and food safety communities.
In the end, today’s developments are a sad day for the families of those who lost their jobs. Other American families will also pay the price at the checkout counter as they see the price of ground beef begin to rise while we work to grow as many as 1.5 million more head of cattle to replace the beef that will no longer be consumed due to this manufactured scare.”
For more information, about lean finely textured beef, go to http://www.meatsafety.org/ where you will see a complete list of resources.
Monday, March 26, 2012
http://chicagoist.com/2012/03/09/american_meat_institute_pink_slime.php
Attribute Statement to AMI President J. Patrick Boyle
March 26, 2012, Washington, D.C. --“Congratulations, ABC World News. Your relentless coverage and uninformed criticism of a safe and wholesome beef product has now delivered a hook for yet another nightly news broadcast.
Today, a three-week war waged on a beef product called lean finely textured beef came to a painful head as hundreds of people lost their jobs when one of the primary processors shuttered three plants. While lean finely texture beef was given a catchy and clever nickname in 'pink slime,' the impact of alarming broadcasts about this safe and wholesome beef product by Jamie Oliver, ABC News and others are no joke to those families that are now out of work.
Lean finely textured beef has been processed for two decades, blended into ground beef at very low levels to enhance the leanness of ground beef and safely consumed. But the frenzy of misinformation that has swirled during the last several weeks gives new meaning to Winston Churchill’s great quote, 'A lie gets half way around the world before the truth has a chance to get its pants on.'
Those who have tried to inject reason and facts -- many of whom are from the meat science community and in the best position to deliver accurate information -- have been attacked as so-called 'slimewashers' because their characterization is different from the popular misconceptions.
We’ve said it before and we’ll say it one more time: Lean finely textured beef is a safe and nutritious beef product that has been used for two decades. It is produced according to U.S. Department of Agriculture (USDA) rules and under USDA inspection. USDA’s confidence in the product is evidenced by the fact that it buys the product for its feeding programs. Its safety and wholesomeness is further bolstered by support from leaders in the consumer and food safety communities.
In the end, today’s developments are a sad day for the families of those who lost their jobs. Other American families will also pay the price at the checkout counter as they see the price of ground beef begin to rise while we work to grow as many as 1.5 million more head of cattle to replace the beef that will no longer be consumed due to this manufactured scare.”
For more information, about lean finely textured beef, go to http://www.meatsafety.org/ where you will see a complete list of resources.
Re: Statement Of the American Meat Institute About Impact of 'Pink Slime' Scare Campaign
Posted by:
The Dharma Initiative
()
Date: March 27, 2012 11:14AM
Boneless Lean Beef Trimmings (BLBT) Is A Safe and Wholesome Beef Product Made By Separating Lean Beef From Fat
Thursday, March 8, 2012
http://www.fairfaxunderground.com/forum/read/2/870268/870362.html#msg-870362
(Attribute Statement to American Meat President J. Patrick Boyle)
Washington, DC, March 8, 2012 -- “Boneless lean beef trimmings (BLBT) is a safe, wholesome and nutritious form of beef that is made by separating lean beef from fat. To make the product, beef companies use beef trimmings, the small cuts of beef that remain when larger cuts are trimmed down. These trimmings are USDA inspected, wholesome cuts of beef that contain both fat and lean and are nearly impossible to separate using a knife. When these trimmings are processed, the process separates the fat away and the end result is nutritious, lean beef. It’s a process similar to separating cream from milk.
One process uses food grade ammonium hydroxide gas, something commonly used in the production of many foods, to destroy bacteria. Whatever process is used, it is all done under the watchful eye of USDA inspectors and according to strict federal rules. Lean finely textured beef is blended into foods like ground beef. Producing BLBT ensures that lean, nutritious, safe beef is not wasted in a world where red meat protein supplies are decreasing while global demand is increasing as population and income increases.
Some recent media reports created a troubling and inaccurate picture, particularly in their use of the colloquial term 'pink slime.' The fact is, BLBT is beef. The beef trimmings that are used to make BLBT are absolutely edible. In fact, no process can somehow make an inedible meat edible; it’s impossible. In reality, the BLBT production process simply removes fat and makes the remaining beef more lean and suited to a variety of beef products that satisfy consumers’ desire for leaner foods.
In fact, BLBT is a sustainable product because it recovers lean meat that would otherwise be wasted. The beef industry is proud to efficiently produce as much lean meat as possible from the cattle we raise. It’s the right thing to do and it ensures that our products remain as affordable as we can make them while helping to feed America and the world.”
Consumers with questions are encouraged to visit http://www.meatmythcrushers.com/ . For information on the use of ammonium hydroxide in other foods, visit http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production.
Note to media: A photograph that is being used in many stories is NOT boneless lean beef trimmings and should not be used in connection with stories about BLBT.
Thursday, March 8, 2012
http://www.fairfaxunderground.com/forum/read/2/870268/870362.html#msg-870362
(Attribute Statement to American Meat President J. Patrick Boyle)
Washington, DC, March 8, 2012 -- “Boneless lean beef trimmings (BLBT) is a safe, wholesome and nutritious form of beef that is made by separating lean beef from fat. To make the product, beef companies use beef trimmings, the small cuts of beef that remain when larger cuts are trimmed down. These trimmings are USDA inspected, wholesome cuts of beef that contain both fat and lean and are nearly impossible to separate using a knife. When these trimmings are processed, the process separates the fat away and the end result is nutritious, lean beef. It’s a process similar to separating cream from milk.
One process uses food grade ammonium hydroxide gas, something commonly used in the production of many foods, to destroy bacteria. Whatever process is used, it is all done under the watchful eye of USDA inspectors and according to strict federal rules. Lean finely textured beef is blended into foods like ground beef. Producing BLBT ensures that lean, nutritious, safe beef is not wasted in a world where red meat protein supplies are decreasing while global demand is increasing as population and income increases.
Some recent media reports created a troubling and inaccurate picture, particularly in their use of the colloquial term 'pink slime.' The fact is, BLBT is beef. The beef trimmings that are used to make BLBT are absolutely edible. In fact, no process can somehow make an inedible meat edible; it’s impossible. In reality, the BLBT production process simply removes fat and makes the remaining beef more lean and suited to a variety of beef products that satisfy consumers’ desire for leaner foods.
In fact, BLBT is a sustainable product because it recovers lean meat that would otherwise be wasted. The beef industry is proud to efficiently produce as much lean meat as possible from the cattle we raise. It’s the right thing to do and it ensures that our products remain as affordable as we can make them while helping to feed America and the world.”
Consumers with questions are encouraged to visit http://www.meatmythcrushers.com/ . For information on the use of ammonium hydroxide in other foods, visit http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production.
Note to media: A photograph that is being used in many stories is NOT boneless lean beef trimmings and should not be used in connection with stories about BLBT.
Re: Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
Jess1
()
Date: March 27, 2012 12:42PM
"I'm surprised about Wegmens being slow to adopt"
You mean overhyped overpriced store is ... overrated?
Whodathunkit?
You mean overhyped overpriced store is ... overrated?
Whodathunkit?
Re: Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
The Adjustment Bureau
()
Date: March 27, 2012 12:47PM
That stuff can't possibly be healthy to eat. What studies have been done on it?
Re: Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
mudshark
()
Date: March 27, 2012 05:26PM
Pink Slime is what High School was all about back in the day!
Re: Fairfax County Public Schools getting rid of "Pink Slime"
Posted by:
Dcara
()
Date: April 01, 2012 07:55AM
..."creating "pink slime," a term coined by some scientists who claim the resulting product "isn't really beef."
Another obvious self serving lie from someone that wants to manipulate their readers to support her own hidden agenda. (Can you say PETA, HSUS, or ALF) No Scientist ever made such a statement, or ever would. We stick to facts and accurate descriptions. This whole thing is based on an opportunistic reporter trying to make a name for themselves using a disgruntled former USDA employee as a source. They could care less about truth or how many families lives they destroy as long as they can delude themselves into having a warm feeling inside. They are no different than any other terrorist
Another obvious self serving lie from someone that wants to manipulate their readers to support her own hidden agenda. (Can you say PETA, HSUS, or ALF) No Scientist ever made such a statement, or ever would. We stick to facts and accurate descriptions. This whole thing is based on an opportunistic reporter trying to make a name for themselves using a disgruntled former USDA employee as a source. They could care less about truth or how many families lives they destroy as long as they can delude themselves into having a warm feeling inside. They are no different than any other terrorist